No-Bake Orange Cheesecake 免烤香橙格芝士蛋糕

Friday, November 4, 2016 19:06

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This No-Bake Orange Yogurt Cheesecake is citrusy, light and rich. It takes 10 minutes to whip up the cheese filling with a food processor. Simply place it in the refrigerator to set for at least 2 hours or overnight. To make the yummy cheesecake look more impressive, I used canned mandarin oranges with the jelly topping. Definitely a keeper for any occasion, and perfect for hot days too!

Biscuit base – Grease the sides of a 7 inch removable cake pan and line the bottom with parchment paper. Combine biscuit crumbs with melted butter. Pressing the biscuit crumbs with your hand at the bottom of the lined cake pan. Place the cake pan in the refrigerator for later use.

Cream cheese filling – Sprinkle gelatin over orange juice (stir well) in a heatproof bowl for about 2 minutes. Add orange zest on top of gelatin and place the bowl over boiling water until gelatin dissolves, stir well.

Place all the cream cheese filling ingredients together with melted gelatin in the food processor, and blend mixture until smooth. Add some mandarin orange pulp into cream cheese mixture and stir well. Pour cream cheese mixture into the prepared cake pan. Chill to set for at least 2 hours or overnight.

Topping – In a small pot, boil topping ingredients together for 1 minute and stir well, and set aside to cool down for about 2 minutes. While waiting for the jelly liquid to cool, place mandarin oranges on top of cheesecake. Gently pour jelly liquid over mandarin segments. Return to fridge and chill for about 1 hour until the jelly is set.